There’s nothing quite like a piping hot serving of delicious brisket on a cold winter day, especially if it’s been cooking for a long while on a low flame, getting that incredible flavor out of the braised meat. The veggies that are in there get the flavors imparted for the meat, and everything comes together harmoniously on the final plate. This version with apple cider gives the dish a delicious depth that’s perfect for the winter time.
What You Need
2-4 pound beef brisket
kosher salt and pepper, to taste
2 tablespoons neutral oil like canola
1.5 pounds baby potatoes, cut in half
4 large carrots cut into 2 inch pieces
2 shallots, sliced
4 cups apple cider vinegar
1.5 cups beef broth
6 spigs of thyme
2 bay leaves
3/4 teaspoons cayenne pepper
What To Do
Preheat your oven to 350 degrees F. Make sure your brisket is dry, patting it down with paper towels. Season it with salt and pepper.
Heat the oil in a large Dutch oven over medium-high and then add in the brisket. Cook the meat until it is browned on each side, turning it over after about 5 minutes on every side. Remove the meat and place it in a large baking dish.
Lower the flame to a medium flame and cook the potatoes, cut side down, for about 5 minutes, making sure not to move them around. Add in the carrots and shallots and season with salt and pepper. Stir everything around and then add in the brisket once again, making sure to add in any juices from it as well.
Pour in the apple cider and beef broth. Add in the herbs and cayenne pepper, as well as any more salt and pepper that’s needed. Mix everything together and cover, bringing the mixture to a boil.
After it has boiled, move the pot into the oven and roast for about 2.5-3 hours, covered, until the brisket is fork tender.
Remove the bay leaves and thyme and shred up the brisket with the help of two forks. Once it’s all shredded up, place it on a serving platter, add the vegetables next to it, and spoon the juice over everything. Enjoy!
Adapted from Delish recipe.